Chef's Quick Tip: Donut challah
This week, Leah Shemtov from Chabad of Stamford shows Tina Redwine how to make donut challah.
Aprox 5lb of flour
4 packages yeast (3 tablespoons yeast)
4 ½ cups warm water
1 cup sugar
1 1/3 cup oil
2 tablespoons salt
½ cup flour
¼ - 1/3 cup oil
½ cup white sugar
½ cup brown sugar
1-2 t cinnamon (optional)
Mix together to form loose crumbs
Mix water with yeast and 2 tablespoons sugar and set aside.
Combine all ingredients except flour. When water & yeast start to bubble add to mixture add ¼ bag flour start to mix. Continue adding flour as dough “thickens” start to knead with your hands to form a good dough when you can remove the dough from the side of the bowl without sticking. Set aside to rise for 1 hour, punching down occasionally.
Take a piece of challah & make a special blessing (https://www.Chabadstamford.Org/thejewishwoman/article_cdo/aid/323423/jewish/taking-challah.Htm mitzvah of hafrashat challah – separating the dough)
Shape the challah, into balls and open up the back of each ball adding in a spoon of your favorite strawberry jelly pinching the ball closed tightly. Line up 8 balls plus a 9th for the center shamash and then create 9 “snakes” to create your menorah
Brush with egg & sprinkle with streusel topping. Let rise another hour. Preheat oven to 350 & bake until golden brown, about 30 minutes.